Canadian Bacon
Many of us are hunters, and some may get lucky this year.
When I lived in the brush I made Canadian bacon from the wild game I brought down.
It is ideal, as it is lean, and venison above all loves taking up spice and flavorings.
If you are not a hunter, this is alright too, I seem to always have a hunk of something curing away in my reefer, what ever was on sale at the time, even chicken leg quarters!
After a little brine, a light scab of smoke, and cooking what I want at the time, and freezing the extra till I need it produces a fine flavored dish regardless how much a storm you got going outside.
Rusty.
Canadian Bacon
5 qt Water
6 oz Powdered dextrose (or Sweetening of your choice)
2 oz Prague Powder #1
8 oz Kosher salt
5 lb Whole boneless pork loin
Mix brine ingredients and chill to below 40 degrees F. The boneless loin will be two halves held together by a flap. Cut across that and trim all excess fat.
Spray pump with brine to 10% of weight (or one cup for every 5 lb) and let it cure at least 4 days in the refrigerator.
Take it out, wash it off, let it drain.
Work a 3 1/2 inch salami casings over the small end of each loin, then then slide it up over the rest of the loin. This will take some work, but the casing is tough and resistant to tearing. Tie off each end of the casing.
Cook the two loin halves for 4 hours in a smokeless 130 degree F smokehouse, well-vented. Then, gradually increase temperature to 150 degrees F, with smoke, for 3 hours more, vent 1/4 open. Then finish off at 160 degrees F until it's 142 degrees F inside.
Rinse the bacon and let bloom overnight, then chill overnight.
When I lived in the brush I made Canadian bacon from the wild game I brought down.
It is ideal, as it is lean, and venison above all loves taking up spice and flavorings.
If you are not a hunter, this is alright too, I seem to always have a hunk of something curing away in my reefer, what ever was on sale at the time, even chicken leg quarters!
After a little brine, a light scab of smoke, and cooking what I want at the time, and freezing the extra till I need it produces a fine flavored dish regardless how much a storm you got going outside.
Rusty.
Canadian Bacon
5 qt Water
6 oz Powdered dextrose (or Sweetening of your choice)
2 oz Prague Powder #1
8 oz Kosher salt
5 lb Whole boneless pork loin
Mix brine ingredients and chill to below 40 degrees F. The boneless loin will be two halves held together by a flap. Cut across that and trim all excess fat.
Spray pump with brine to 10% of weight (or one cup for every 5 lb) and let it cure at least 4 days in the refrigerator.
Take it out, wash it off, let it drain.
Work a 3 1/2 inch salami casings over the small end of each loin, then then slide it up over the rest of the loin. This will take some work, but the casing is tough and resistant to tearing. Tie off each end of the casing.
Cook the two loin halves for 4 hours in a smokeless 130 degree F smokehouse, well-vented. Then, gradually increase temperature to 150 degrees F, with smoke, for 3 hours more, vent 1/4 open. Then finish off at 160 degrees F until it's 142 degrees F inside.
Rinse the bacon and let bloom overnight, then chill overnight.
